Step 1: Prepare the ingredients. 240 grams of gluten flour, 40 grams of corn oil, 3 grams of yeast, 2 grams of salt, 110 grams of lukewarm water, 1 gram of baking soda, scallions; then put the yeast into the lukewarm water and stir well to dissolve, and then cut the scallions into fine scallion flowers and set aside.

Step 2: Stir the salt into the bowl of flour, then mix the flour with the yeast water and add the corn oil and chopped scallions when the flour is floury; then knead the dough into a soft and smooth ball, cover with plastic wrap and let rise for one hour.

Step 3: Line a sheet pan with plastic wrap, then take out the dough and roll it out into a large pancake; cut into bite-sized rectangles.

Step 4: Using a fork, poke holes in the dough sheet to deflate it, then place it on a parchment paper-lined baking sheet and set aside.

Step 5: Preheat the oven at 170 degrees for ten minutes, then place the baking sheet in the middle of the oven. Bake at 170 degrees for 15 minutes at upper and lower heat, and remove from the oven when you are satisfied with the color; let cool and the cookies will become crispy.